Meals Matter

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Contributed By: lmolinario
EatingWell Magazine

Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.

Ingredients

2 tablespoons Extra-virgin olive oil

2 tablespoons Orange juice

1 tablespoon Cider vinegar

2 teaspoons Finely chopped shallots

1/4 teaspoon Salt

1/4 teaspoon Freshly ground pepper

2 cups Cooked whole-wheat couscous

1 cup Chopped nectarine

1 cup Mixed fresh berries, such as blueberries and raspberries

2 tablespoons Toasted sliced almonds (see Tip)

Preparation

Whisk oil, orange juice, vinegar, shallots, salt and pepper in a large bowl. Add cooked couscous, nectarines, berries and almonds; gently toss to combine.

Cook's Notes

TIP: Tip: To toast sliced almonds, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

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